Our craft breads are available either Frozen Par-baked or Fully Baked.

Our freezer shelf life is nine to twelve months.

Frozen product should never be stored in a refrigerator, thawed in proof box or be re-frozen after thawed.

To thaw, let the bread stand at room temperature and follow handling instructions by category for perfect results.

In most environments we recommend a bake time of five to ten minutes maximum at 210°C/415°F. This finishing step enhances the amber colour and crispness of the crust while ensuring the fresh-baked quality of the interior of every loaf, every time.

Bake times vary according to product size. To help you achieve the best possible results, our trained sales staff would be pleased to provide you with baking and handling guidelines.

After baking, the product should be allowed to cool to room temperature before slicing.

A sharp knife with a serrated blade that is at least twelve inches long is essential to cutting artisan bread. This allows the user to lightly hold onto the loaf while cutting; ensuring the crumb maintains its texture, shape and integrity.

Fresh-baked product should be merchandised for one day. Smaller quantities should be baked three to four times throughout the day in order to maintain optimal freshness.